Total Content of Phenols and Anthocyanins in Edible Fruits from Bosnia

Abstract

Content of total phenols and total anthocyanins was estimated in edible fruits from Bosnia by photometric methods. Cyanidin-3-galactoside chloride was used as a standard for determination of total anthocyanins, and galic acid served as a standard for determination of total phenols. Total content of phenols was 12.7 mg/g in elderberry fruits, 10.4 mg/g in bilberry, 9.8 mg/g in blackberry, 8.8 mg/g in wild cherry, 6.1 mg/g in cultivated blackberry, 3.5 mg/g in cultivated strawberry, 2.4 mg/g in average in sour cherry fruits from different locations and the lowest quantity of total phenols was in edible parts of melon, only 0.2 mg/g. Total content of anthocyanins was 6.8 mg/g in wild cherry, 6.7 mg/g in elderberry fruits and 4.5 mg/g in bilberry. Wild bilberry fruits from different locations had in average 3.5 mg/g, cherries from different locations 1.3 mg/g, cultivated blackberries 1.0 mg/g, cultivated strawberries 0.8 mg/ g while melon fruit had no anthocyanins at all. Acidity was measured in macerate of edible fruits by direct insertion of electrode. pH values in the macerates were as follows: 3.03 in bilberry, 3.45 in blackberries, 3.59 in sour cherries, 3.92 in wild cherries, 4.44 in elderberries and 6.19 in melon.

Keywords

• Total phenols
• total anthocyanins
• fruits
• antioxidants